2016 Wichita County 4-H Food Challenge Thursday, November 10, 2016 The Stone Palace, 1211 Indiana Ave (downtown)
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1 2016 Wichita County 4-H Food Challenge Thursday, November 10, 2016 The Stone Palace, 1211 Indiana Ave (downtown) ENTRIES Deadline to Enter: November 4, 2016; 5:00 p.m. Entry fee: $25.00 per team Entry form: Refer to page 7 A representative for each participating team must come to the Extension office by the deadline and submit the entry form and pay the entry fee. OBJECTIVES Provide opportunities for participants to exhibit their knowledge and skill when preparing and presenting a dish. Provide opportunities for participants to learn from other team members. Promote teamwork. Give participants opportunities for public speaking. Provide leadership opportunities. Give 4-H members the opportunity to participate in a new, exciting, competitive event. 1
2 GENERAL RULES- FOOD CHALLENGE 1. Participation: Food Challenge contestants must be currently enrolled in 4-H and are actively participating in a 4-H Food and Nutrition educational project. 2. Age Division: Age divisions will be the participant s age as of August 31, 2016 (current 4-H year). Junior/Intermediate Division 8 years old and in the 3 rd grad through the 8 th grade. Senior Division 9 th grade through the 12 th grade. 3. Teams Per Club: Each club may enter multiple teams. The first and second place teams in both age divisions will advance to the district contest. At the county contest, this will require that all teams within one age division be judged against each other and placed (not judged and placed according to food category). 4. Members Per Team: Each team will have at least three and no more than five members. Teams may not include members in different age divisions. See rule #2. 5. Food Categories: There will be four food categories in each age division Main Dish; Fruits and Vegetables, Bread and Cereal, and Nutritious Snacks. Teams will be randomly assigned to a category, but assignments will not be announced until check-in the day of the contest. 6. Attire: Each team will have the option of wearing coordinated clothing, aprons or hair coverings. 7. Resource Materials Provided at Contest: Resource materials will be provided for each team at the contest. These include: Choose My Plate- 10 Great Tips to a Great Plate FightBac-Foodborne Bacteria Brochure Nutrient Needs at a Glance Altering Recipes for Good Health Food Challenge Worksheet Copies of grocery receipts or list of food prices No other resource materials will be allowed. Teams may not use their personal copies of the resources during the contest. 8. Supply Box: Each team must supply their own equipment for the challenge. Teams may bring only the supplies listed in the supply box section. (Refer to page 4.) Supply boxes will be checked by contest officials as teams check in for the contest. Any extra equipment will be removed. 2
3 9. Awards: Participating teams will receive ribbons. Teams placing first and second in each division will receive a team award. 10. Contest Schedule: The contest schedule will be determined by the number of entries received and will be provided after the entry deadline. 11. Participants with Disabilities: Any competitor who requires auxiliary aids or special accommodations must inform the Extension office at the time of entry. 3
4 SUPPLY BOX Each team will bring an equipment container (supply box) containing only one of each of the following items, unless a different quantity is noted: Beverage glass Grater Potato masher Bowls - Dip size (1); Hand sanitizer Potato peeler Mixing size (2); Serving size (1) Calculator Hot pads up to 5 Sanitizing wipes 1 container Can Opener Kitchen shears 1 pair Serving platter Cookie Sheet Kitchen timer Serving utensil Colander Knives 2 Skewers 1 set Cutting Boards 2 Liquid measuring cup Skillet with lid Disposable tasting spoons Measuring spoons 1 set Spatula no limit Dry measuring cups 1 set Non-stick cooking spray Stirring spoon Electric Skillet Note cards 1 package no Storage bags 1 box larger than 5 x 7 Extension Cord 3 prong Paper towel 1 roll Tongs First aid kit Pancake turner Two (2) single-burner hot plates OR one (1) doubleburner plate electric only Food thermometer Pencils no limit Whisk Fork Plastic box or trash bag for dirty equipment Gloves Pot with lid 4
5 DAY OF EVENT RULES OF PLAY 1. Teams will report to the designated location for check-in. 2. An orientation will be provided for all participants. 3. Each team will be directed to a cooking/preparation station. There will be a set of ingredients at each station, but no recipe. The ingredients will represent a recipe from one of the following categories: Main Dish, Fruits and Vegetables, Bread and Cereal, and Nutritious Snacks. 4. General guidelines, resources and instructions will be located at each station to assist the team. 5. Each team will have 40 minutes to prepare the dish, plan a presentation, and clean up the preparation area. 6. Only participants and contest officials will be allowed in food preparation areas. 7. Teams that may experience any equipment malfunction(s) may not replace the equipment with supplies from another team, leaders, volunteers, county Extension agents or contest officials. Instead, team members must work together and be creative in completing preparation without the malfunctioning equipment. 8. Preparation of food and presentation: Preparation: Each team will be provided with a set of ingredients reflective of the assigned category, and will create a dish using them. The AMOUNTS of ingredients, based upon a recipe, and a CLUE will be at each station to assist the team. a. The ingredients provided to each team are based upon a recipe; however, teams are challenged with being creative and developing their own recipe with the ingredients provided. b. Teams must incorporate each ingredient into the dish. However, teams may determine the exact amount of ingredient to use. c. Teams will have access to a pantry of additional ingredients that may be incorporated into their recipe. The number of additional ingredients a team may get will be determined by contest officials and announced during participant orientation. d. The ingredients provided to each team or available in the contest pantry may also be used to garnish the dish. Additional garnishing items will not be provided. e. Note cards and the Food Challenge Worksheet may be used to write down the recipe that the team creates, along with notes related to nutrition, food safety, and cost analysis. Teams should be exact on ingredients used, preparation steps, cooking time, temperature, etc. f. Teams will be judged during the preparation phase of the contest. This judging is based upon observation only! Refer to the Preparation Scorecard for detail. 5
6 9. Food safety: Each station will have food safety resources. Teams should follow the steps listed to ensure proper food safety and be prepared to discuss food safety practices used in the team presentation to the judges. 10. Nutrition: Each station will have a variety of nutrition resources/references. Each team should name key nutrients in their dish and their functions. 11. Cost analysis: Prices will be available for each ingredient provided to teams. Teams will need to find the ingredients on the list and calculate the price of the dish along with the price per serving. Teams will also need to determine the number of servings per recipe. 12. Presentation: When time is called, each team will present their dish, according to the criteria on the score card, to a panel of at least two judges. Teams must be able to communicate with the judges effectively. a. All team members must participate in the presentation, with at least three of them having a speaking role. b. Judging time will include: 5 minutes for the presentation 3 minutes for judges questions 4 minutes between team presentations for judges to score and write comments. c. Teams are allowed the use of note cards during the presentation but should not read from them, as this minimizes the effectiveness of their communication. d. Judges may ask teams questions that are not directly related to the dish prepared. Instead, some questions may address general knowledge gained through the 4-H members food and nutrition project learning experiences. e. No talking and no writing are allowed among any team members while waiting to give the team presentation. Team members caught talking and/or writing will receive a warning. The second time, the team may be disqualified and asked to leave the contest facility. Team members should not have pens or pencils in their possession while waiting to give their presentation. 13. Clean-up: Teams must clean up their preparation areas. Clean-up time is included in the 40-minute preparation allotment. Teams should plan to not have access to a kitchen facility; therefore, dirty dishes should be placed in a plastic container or box to be cleaned at home. Left- over food should be disposed of properly. 14. Judges are not allowed to taste the foods prepared. No left-over food should be shared with any participant or the audience. 15. Placing will be based on rankings of teams by judges. Judges results are final. 16. An awards program will be held at the conclusion of the judging process. 6
7 2016 WICHITA COUNTY 4-H FOOD CHALLENGE ENTRY FORM Team Member Information: Name Age as of August 31, H Club Team Name: (You may select a name for your team or you may simply use your 4-H Club name. If your club has multiple teams entering, and you choose to use your 4-H Club name, please specify if you are XXX 4-H Club Team 1, XXX 4-H Club Team 2, etc.) Division: Junior/Intermediate Division 8 years old and in the 3rd grade through the 8th grade. Senior Division 9th grade through the 12th grade. THE ENTRY FORM MUST BE RECEIVED IN THE EXTENSION OFFICE BY 5:00 P.M. NOVEMBER 4, 2016 It may be submitted by a representative of the team, by fax ( ), or by (gina.karbiner@ag.tamu.edu). THE ENTRY FEE OF $25.00 PER TEAM MUST BE RECEIVED IN THE EXTENSION OFFICE BY 5:00 P.M. NOVEMBER 4,
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